Thanksgiving

Whole Wheat Skillet Biscuits with Gingered Sweet Potato Butter

Whole Wheat Skillet Biscuits with Gingered Sweet Potato Butter

Writing a food blog can be a funny thing because you often feel inclined to share The Very Best ____, The Real Top Banana. But some things don't necessarily warrant a superlative. They fall into a separate although no less worthy space. So today I'm here to tell you that these are not the best biscuits I've ever had. Sometimes it's nice to have a few recipes in your back pocket that everyone likes, that require no fancy equipment (not even a rolling pin), are simple, easily dressed up, and even holiday-worthy. In this increasingly busy, harried season we're dipping our toes into, I'm telling you: a trusty whole grain biscuit and velvety sweet potato butter beats the endless search to find The Very Best any day of the week.

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Spiced Pear, Cranberry and Marzipan Crumble

Spiced Pear, Cranberry and Marzipan Crumble

While I'm never one to rush things this time of year, in staring at my little desk calendar this morning, it's become clear that Thanksgiving is on the horizon. This year, we're hosting Sam's family again for what will be the second time, and I'm not going to lie: I don't feel any more organized or together after Round 1. Last year there was a lot of turkey talk and I panicked (in hindsight, irrationally so), admitted I had no clue what I was doing, and delegated the bird to Sam who really waited until the eleventh hour (i.e. Wednesday) to buy the turkey and we ended up having a roulade situation instead of a traditional roasted bird, which was all fine and good. I made pie and cranberries and mashed potatoes. I recall making a chicory salad but no one seems to remember it, so it clearly didn't make that big of an impression. Sam's sister Christa brought her famous stuffed mushrooms and his nephew, Kevin, brought wine. People were happy, so I was happy.

But it does seem that, regardless if you've been hosting for two years or twenty, there's this constant impetus to regroup and reimagine and somehow do it all better each year. And on one hand, I get that: all the food magazines come, each claiming to have the end all and be all in revamped stuffing or the newest trick to mashed potatoes and it's all ... a little exhausting, isn't it? What I crave isn't so much the newest, edgiest stuffing but more the gold standards that we pull out every year. Our family's classics. We don't have those yet, but we're working on it. If it were up to Sam, this simple fruit crisp would be a candidate for sure, and if you're someone who trembles at the thought of homemade pie, this is a stellar way to make life a little simpler this year.

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Brown Butter Sweet Potato Pie with Kamut Crust

Brown Butter Sweet Potato Pie with Kamut Crust

I always force myself to wait until after Halloween to start thinking much about holiday pies or, really, future holidays in general. But this year I cheated a bit, tempted heavily by the lure of a warmly-spiced sweet potato pie that I used to make back when I baked pies for a living in the Bay Area (way back when). We seem to always have sweet potatoes around as they're one of Oliver's favorite foods, and when I roast them for his lunch I've been wishing I could turn them into a silky pie instead. So the other day I reserved part of the sweet potatoes for me. For a pie that I've made hundreds of times in the past, this time reimagined with fragrant brown butter, sweetened solely with maple syrup, and baked into a flaky kamut crust. We haven't started talking about the Thanksgiving menu yet this year, but I know one thing for sure: this sweet potato pie will make an appearance.

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Honeyed Spelt Cornbread with Fresh Cranberries

Honeyed Spelt Cornbread with Fresh Cranberries

I am writing this on Saturday afternoon on a day when we had big plans to conquer pre-baby chore lists, but Sam's not feeling great and my energy's a little low so it hasn't been quite what we'd envisioned. My goals for the morning were to repot a house plant and make some soup and I've done neither. I will say that the sweet potato and fennel are still sitting on the counter eagerly awaiting their Big Moment -- it just hasn't come about quite yet. Sam and I were both going to attempt to install the carseat, but it started to look really daunting so we abandoned ship; it's now sitting proudly in the basement, also eagerly awaiting its Big Moment. So it's been one of those weekends -- the kind you look back on and wonder what it is you actually accomplished. At the very least, I get the chance to tell you about this hearty cranberry cornbread. I know maybe it feels premature in the season for cranberry recipes, but hang with me here: slathered with a little soft butter and runny honey, there's nothing I'd rather eat right now on the cool, crisp Seattle mornings we've been having lately.  

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How to Break a Thanksgiving Tradition

How to Break a Thanksgiving Tradition

I got a text from my mom the other day that read: demerara sugar? I responded back with a question mark, not sure what she was referencing. It turns out she was experimenting with a new pie recipe that called for the natural sugar and wasn't sure why she couldn't just use white sugar as that's what she's always done in the past. A few days later we talked on the phone and she mentioned she'd let me take charge of the salad for Thanksgiving this year as long as there was no kale. No kale! And I wanted to do the mashed potatoes? Would they still be made with butter and milk? In short, we're always willing to mix things up in the Gordon household. Whether it's inspiration from a food magazine, friend or coworker, either my mom or one of my sisters will often have an idea for something new to try at the holiday table. But what I've slowly learned is that it can't really be that different: there must be pumpkin pie, the can of cranberry sauce is necessary even though not many people actually eat it, the onion casserole is non-negotiable, the salad can't be too out there, and the potatoes must be made with ample butter and milk. And while I was really scheming up an epic kale salad to make this year, there's a big part of me that gets it, too: if we change things too much we won't recognize the part of the day that comes to mean so much: the pure recognition. We take comfort in traditions because we recognize them -- because they're always there, year after year. And so today I present to you (mom, are you reading?): this year's Gordon family Thanksgiving salad.

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For You, With Thanks

For You, With Thanks

I didn't expect green beans to bring up such a great discussion on traditions, sharing of poems and how a piece of writing can linger with you. So thank you for that. Your comments pointed out how important people and place are and how food takes the back seat when it  comes right down to it. Even if you feel quite warm towards Thanksgiving and are looking forward to next week, reading about recipe suggestions and meal planning online and in magazines can start to feel tiresome right about now. Why? Because I suppose when it all comes down to it, in the big picture it doesn't matter what we all serve anyway. Next year, you likely won't remember one year's vegetable side dish from another. What you'll remember are the markers that dotted the year for you: whom you sat next to at the table, a toast or grace, and the sense of gratitude you felt for something -- large or small.

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A Top Contender

A Top Contender

Today is a different kind of day. Usually posts on this blog come about with the narrative and I manage to squeeze in a recipe. But sometimes when you really stumble upon a winning recipe, it speaks for itself. We'll likely make these beans for Thanksgiving this year. They're one of those simple stunners that you initially think couldn't be much of a thing. And then they come out of the oven all sweet and withered and flecked with herbs. You try one and you realize they are, in fact, a pretty big thing. 

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Bring the Happy

Bring the Happy

It has begun. Talk of who is bringing what, where we'll buy the turkey, what kind of pies I'll make, early morning texts concerning brussels sprouts.  There's no getting around it: Thanksgiving is on its way. And with it comes the inevitable reflecting back and thinking about what we're thankful for. And about traditions. The funny thing about traditions is that they exist because they've been around for a long time. Year after year after year. But then, one Thanksgiving maybe there's something new at the table.

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Laying Low Before the Big Day

Laying Low Before the Big Day

Thanksgiving is here, my friends. I know this isn't new news--if you're anything like me, you've been making and revising lists, running errands, and having a drink as soon as it's socially acceptable to do so. For the past few days, I've been house/dog/teenage sitting at my Dad's house. And Lincoln, their sweet chocolate lab, was a rescue dog so he doesn't love being alone. For some, this would be a burden. But I've used this as an excuse to hunker down and do some writing, go on long Lincoln walks, take some photos around the neighborhood, and make hot spiked cider in the evening while lounging on the couch catching up with back issues of The New Yorker.

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